Chicken Francese

2 eggs
2 cups AP flour
1/4 cup parsley
salt
pepper
1/4 cup grated cheese

6 thin sliced chicken cutlets

EVOO
2 cloves garlic chopped


1 stick butter
1 cup chicken broth
1/4 cup lemon juice
1/4 white wine (optional)

to prepare chicken:
in one bowl whisk 2 eggs
in another bowl, mix flour, parsley, salt, pepper, and grated cheese
dredge chicken cutlets thru egg and then thru flour mixture

put EVOO in hot saute pan, throw in chopped garlic, saute a few minutes,

add prepared chicken cutlets to saute pan with EVOO and garlic
saute chicken cutlets until browned and cooked..
remove chicken from pan.

add butter to already hot pan and melt.
add broth, lemon juice, white wine
saute until hot and bubbly..

add chicken cutlets and simmer on low for about 10 mins...

if you prefer sauce to be thicker, make a roux (flour and water) and whisk into sauce little by little until preferred thickness...

 put on top of, or serve with your fav pasta..


pictured below with gemelli pasta.